Description
A delicious creamy bake featuring fettuccine pasta, chicken, and mushrooms topped with mozzarella cheese.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup sliced cremini mushrooms
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 cups shredded mozzarella cheese
- 1 cup frozen peas
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tbsp soy sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter. Sauté onions and mushrooms until soft (about 5 minutes). Add garlic and cook for another minute.
- Sprinkle flour over the mixture and stir well. Gradually pour in chicken broth and cream while stirring continuously until smooth.
- Allow the sauce to simmer for about 3–5 minutes until slightly thickened. Stir in soy sauce and season with salt and pepper.
- In a large bowl, combine cooked pasta, chicken, peas, and the sauce mixture. Mix gently until well-coated.
- Transfer to a greased baking dish and top with mozzarella cheese. Bake for 20–25 minutes or until bubbly and golden brown.
Notes
- This dish can be prepared ahead of time and refrigerated before baking.
- Feel free to add other vegetables such as spinach or bell peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg